Deconstructed Carpetbagger Fillet

Posted on: 5 December 2017

Ingredients: 2 x 200 g fillet steaks 125 ml cream 1 tin smoked oysters Two knobs of butter 1 Tbs olive oil 30 ml finely chopped parsley Good quality barbeque basting sauce Method: 1 Heat

Ageing Beef

Ageing Beef

Posted on: 12 December 2016

To get the perfect steak, it needs to be well tenderised and aged so that it can be as succulent as possible. Beef should be aged in order to let natural enzymes break down all

ribeye steak

Ribeye – everyone’s favourite!

Posted on: 18 October 2016

  We all love a good ribeye because of its naturally juicy, flavourful beefiness. Ribeye is greatly marbled with a large portion of fat, making its rich flavour flow an absolute delight for your taste

Our Supplier

Our Butcher/Supplier

Posted on: 18 November 2014

Our meat / meat matters Our meat is sourced from a well-respected and trusted supplier – who rear their own calves from young and feed them supplemental food with all the correct nutrients to build

Beef cuts to roast

Beef cuts to roast

Posted on: 17 November 2014

Beef cuts to roast Sirloin Topside Rolled Rib Silverside Aitchbone Sirloin is a slab of meat taken from either side of the spine. The layer of fat covering the meat makes it perfect for roasting,

Beef Cuts

Beef cuts for stew

Posted on: 3 November 2014

Short rib is commonly known as Jacob’s Ladder, and is a popular cut of beef. The meat of this cut is usually meatier and tenderer than other rib cuts. It’s taken from a small corner

Beef cuts to grill, fry and braai

Beef cuts to grill, fry and braai

Posted on:

Beef cuts to grill, fry and braai Fillet Sirloin Rib-eye Prime rib T-bone Porterhouse Rump Tenderised steak Fillet is a super-tender strip of meat that runs horizontally behind the sirloin and rump. A beautifully lean


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Blue Hills “Never had a better steak ever. We can really recommend this restaurant if you like a nice steak.”

About 10 months ago from Butcher Block's Twitter via Hootsuite